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I love these Pizza Roll Ups because they’re fun and easily customized to suit your family’s tastes.  You can mix up the cheeses or swap the pepperoni for sausage.  You can add toppings like green peppers, onions, olives or all of the above.  Sometimes, I even make White Pizza Twirls and swap the Fontina cheese for American cheese, add some dried Rosemary and onions and skip the sauce.

Ingredients

·         2 cans refrigerated pizza crust

·         2 tsp garlic powder

·         2 tsp Italian Seasoning

·         1 cup sliced and chopped pepperoni

·         1 cup shredded cheese (we used mozzarella and fontina)

·         1/2 cup Parmesan Cheese Marinara sauce for dipping

Method

·         Preheat oven to 425 degrees. 

·         On a floured surface, roll out each pizza crust. 

·         Evenly sprinkle garlic powder and Italian seasoning over each crust (1 tsp of each per crust). 

·         Top each crust with 1/2 cup of pepperoni and 1/2 cup of shredded cheese,making sure to leave a 1/2 inch border around the crust. 

·         Top the each roll with 1/4 cup parmesan cheese.

·         Starting at one of the shorter ends, roll each crust into a tight log.  Slice each roll crosswise into one-inch sections.  Place the slices on a lightly greased baking sheet or pizza stone and bake for 10-12 minutes or until tops are lightly browned and cheese is bubbly.

·         Serve with marina sauce for dipping.

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Beetroot Halwa

Prep Time: 5 Minutes Cook time: 50 Minutes Total time: 55 Minutes Serves: 3-4 Ingredients:

Beetroot - 2 large [or 5 cups loosely packed]

Ghee/Clarified Butter - 2 tbsp +1 tsp

Milk- 1& 1/2 Cups

Condensed Milk - 1/2 Cup

Sugar - 2 tbsp [or to taste]

Fresh Crushed Cardamom - 1/2 tsp 

Cashew nuts - 10-12 tsp 

Almond Slivers - 1 tbsp 

Pistaachios Slivers - 1 tbsp 

Method

Peel, wash and grate beetroots.

In a pressure cooker heat 1 tsp ghee and roast cashews until golden brown, remove and keep aside.

Now heat remaining ghee add grated beets and saute for 8-10 minutes or until raw smell disappears.

This is important to get nice taste and texture in halwa, saute quite well don’t be in a hurry to add milk.

Add milk mix well and pressure cook for 1 whistle off flame and allow cooker to released pressure.

If using futura wait until steam release slow flame and simmer for 2-3 minutes off flame.

Open cooker and mix well, halwa will be skill milky and not completely dry so don’t worry about it.

Keep cooking in high flame with regular stirring until halwa becomes almost dry around 10-12 minutes.

Add condensed milk and mix well and cook for 2-3 minutes. 

Now add sugar and cook again for 5 minutes.

Once we add sugar halwa will be watery again due to sugar so just keep cooking and stirring.

Add fried cashews, cardamon powder and mix well. Cook until halwa is totally dry and starts to leave ghee another 10 minutes.

Add almonds and pista (keep little aside for garnishing) mix and off flame.

Garnish with almonds and pista and serve hot/warm or cold, it taste delicious either way.

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This is a very easy and healthy dosa prepared with just 2 main ingredients- rice flour and wheat flour (no maida). If you learn to make this dosa, it will save you a lot of time, it will come handy when you return home late from the office and make your time in the kitchen quite pleasant

Prep time - under 5 minutes Yields - 20-24 dosas

Ingredients needed

Wheat flour - 1 cup

Rice flour - 1 cup

Green chillies -2 very finely chopped

Ginger - small bit finely chopped

Cumin seeds/Jeera - 2 tsp

Curry leaves - few tender ones

Salt - 2 1/2 tsp approximately (add less or more according to your taste)

Water - 4 cups

Oil for making dosas (I use only sesame seed oil for my dosas)

Tawa

For the seasoning

Oil - 1 tsp

Mustard seeds -3/4 tsp

Hing - a pinch

Preparation

In a bowl, mix together wheat flour, rice flour, green chillies, ginger, cumin seeds, curry leaves and salt.

Add water little at a time and mix well so that there are no lumps.

Heat a tsp of oil, add mustards seeds, when it splutters, add hing and pour it into the dosa batter and mix well. Now your wheat dosa batter is ready. See how watery and thin it is in the picture below.

Method

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter from the outside of the tawa, then fill in bigger gaps if any.You cannot spread this batter like regular dosa but have to pour the dosa batter like rava dosa. There should be small holes in the dosa.

Now drizzle a tsp of oil around the dosa and 1/2 tsp of oil on the dosa.(be a little generous with oil for this dosa- sesame seed oil is considered very healthy)

This dosa will take a little longer time to get cooked than regular dosa. Using the tongs or handle, move the tawa in a circular motion once, so that the dosa will get cooked evenly on all the sides. (see pic 1 below)

Wait until the bottom starts browning and the corners start lifting up. (see pic 2 below)

Now flip the dosa to the other side.Once the other side is cooked, remove the dosa from the tawa.

Before making the next dosa, mix the batter well to avoid sedimentation. You have to mix the batter every time before making every single dosa.

Repeat the same process for the rest of the batter.

If you are a beginner, you might find it difficult the first two times or you may even fail, but once you practice, you can make this dosa with ease. Do not give up. Initially try with less quantity.(1/4 cup rice flour + 1/4 cup wheat flour).

Serve with any chutney or sambar

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Pineapples are some of the most popular tropical fruits in the world. They are sweet, juicy, and delicious. More importantly, they are very healthy and nutritious. It is no wonder many people who want to have a healthy lifestyle include these fruits in their diets. To know more about them, here are some of the many health benefits of eating pineapples.

1. Packed with Vitamins and Minerals

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium. It is also rich in fiber and calories. On top of it all, this fruit is low in fat and cholesterol. All the nutrients it contains promote good health.

2. Prevents Cough and Colds

Since pineapples are rich in vitamin C, it can fight off viruses that cause cough and colds. Even when you are already infected with such ailment, pineapples can help you. These fruits have bromelain, which is effective in suppressing coughs and loosening mucus. Eating pineapples while taking the right medications prescribed by the doctor for your sickness can help you recover more quickly.

3. Strengthens Bones

Pineapples are also popular for their ability to build and maintain strong bones. This is because these fruits contain manganese, which is a trace mineral that your body needs to build bones and connective tissues. In fact, if you consume a cup of pineapple, you can already get 73 percent of your total body requirement for manganese.

4. Keeps Gums Healthy

People are always very concerned with their teeth that they sometimes fail to give importance to the gums, which are equally essential since they hold the teeth in place. If a person has unhealthy gums, his/her teeth would be in bad condition, and eventually will fall out. Eating pineapple will strengthen your gums that will help keep your teeth healthy and strong.

5. Lowers Risk of Macular Degeneration

Pineapples are known to prevent different kinds of ailments. One example is macular degeneration. This disease, which is the primary cause of vision loss in adults, is caused by damage to the retina. Reading, recognizing faces, and doing daily activities can become a lot more difficult because of this problem. Including pineapple in your diet can lower risk of this disease by as much as 36 percent. This is because this fruit contains beta carotene that is good for our sense of sight.

6. Alleviates Arthritis

Since these fruits have anti-inflammatory qualities, eating pineapples can greatly alleviate the pain of arthritis while at the same time improve the condition by strengthening the bones. Apart from arthritis, it can also improve other similar conditions like carpal tunnel syndrome and gout.

7. Improves Digestion

Bromelain found in pineapples work to neutralize fluids to ensure that they are not too acidic. It also helps regulate the secretions in the pancreas to aid in digestion. Apart from that, since bromelain has protein-digesting properties, it can keep the digestive track healthy.

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The best part of the recipe is that it can be assembled in minutes. You don’t have to slave for hours to make this dessert. And the beauty of any Kulfi recipe is that it’sflexible to any addition. If you do not have mango on hand you can omit it (of course, you will need to add a few tbsp of sugar but do not go overboard with the sugar as it affects the creaminess of the kulfi). You can also omit the pistachio, instead you can choose to add rose water, cardamom or go a little on the wild side and add avocado, strawberry or orange! No matter what flavors you choose, you will have awonderful treat to bite into

Ingredients

1 (12 fl oz) tin evaporated milk

1 (14 oz) tin condensed milk

1 cup heavy cream, (Kavita Massi says its optional, but I feel it gives the Kulfi a smoother texture, though I haven’t tried otherwise)

1/2 cup pistachio, coarsely crushed into small pieces

few strands saffron, optional

3-4 cardamoms, powdered

3 mangoes, pureed

18 (3 oz) dixie cups (or popsicle moulds, in case you have them)

18 popsicle sticks (If you can’t find them in your local grocery store- like I couldn’t, you can use the wood skewers that one uses for barbeques and break each into 3 equal pieces.

Directions

Mix together the milks and cream. Mix in the pureed mango pulp. Add in the flavorings and the nuts.

Pour in your popsicle moulds/ dixie cups or an ice cube tray and freeze for atleast 6-8 hours or overnight. (If using dixie cups, once you pour the kulfi mixture in, cover the cups with aluminium foil and pierce a small hole in the foil with the skewers sticks. Make sure the sticks are straight. Put the cups in the freezer until frozen. The Kulfi expands as it freezes. Don’t fill the canister or molds more than two-thirds full.)

When ready to serve, remove the moulds from the freezer and just roll them between your hands. The heat will melt the kulfi a bit and it would be easier to remove the kulfi from the molds.

Serve garnished with some pistachio nuts or with sweetened rose water vermicelli, or just have plain. Any way you have, you won’t be disappointed!

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Litti Choka of Patna, The most famous dish and the soul food for people of Bihar, Jharkhand  and eastern Utter Pradesh. Litti Choka is looks like dal batti of Rajasthan but its completely different in taste as well as in recipe. The traditional dish of Bihar is made with sattu, grinded gram nut or chana served with chokha made out of potato, brinjal and tomato and a bowl of melted pure desi ghee. Litti Chokha is the best breakfast, lunch and dinner and one of the most important delicacy of Bihar cuisine.

Serves - 4

Cooking time - 1 hour, 30 minutes

Ingredients for Litti

To make dough :

·         Wheat flour - 400 grams (2 cup)

·         Ajwain(carom seeds) - 1/2 tsp

·         Ghee - 2 tbsp

·         Curd - 3/4 cup

·         Baking soda - 1/2 tsp

·         Salt - 3/4 tsp

Ingredients for stuffing(Pitthi)

·         Sattu - 200 grams (1 cup)

·         Ginger - 1 inch long piece

·         Green chilly - 2 to 4

·         Green coriander(dhaniya) - 1/2 cup(finely chopped)

·         Jeera(cumin seeds) - 1 tsp

·         Ajwain(carom seeds) - 1 tsp

·         Mustard oil - 1tsp

·         Pickle spices - 1 tbsp

·         Lemon - juice of 1 lemon (if you prefer)

·         Salt - add to taste ( 1/2 tsp)

Ingredients for Chokha

·         Brinjal(big) - 400 grams (1 or 2)

·         Tomatoes - 250 grams ( 4 medium sized)

·         Green chillies - 2 to 4 (finely chopped)

·         Ginger - 1 1/2 inch long piece ( finely chopped)

·         Green coriander - 2 tbsp ( finely chopped)

·         Salt - add to taste (1 tsp)

·         Mustard oil - 1 to 2 tsp

How to make Litti Chokha

Prepare dough for Litti Filter the flour and keep it in a utensil, put Ghee, baking soda, Ajwain and salt in flour then mix well. Beat curd and put it in flour as well. Knead a soft dough using warm water. Cover the dough and keep aside for 30 minutes. Dough required to make Litti is ready.

How to make Stuffing for Litti Wash, peel and finely chop ginger(you can also grate it). Break the stems of the green chillies, wash then finely chop them.  Clean green coriander, wash then finely chop the leaves. Take out Sattu in a utensil put chopped ginger, green chillies, coriander, lemon juice, salt, Jeera, Ajwain, mustard oil and pickle spices in it. Mix all the ingredients properly, if the Pitthi seems dry then add 1-2 spoons of water to it, Sattu Pitthi is ready.

How to make Litti Break off medium sized pieces from the dough. With the help of your fingers expand the pieces 2-3 inches in diameter. Place 1- 1 1/2 tsp Pitthi on it, wrap up the dough piece and close from all sides. Press this stuffed pieces to flatten it a bit, Litti is ready for frying.

Heat the Tandoor(furnace), place the stuffed pieces of dough in the Tandoor and cook it by turning sides regularly till they turn brown (traditionally Litti is cooked on a Upla).

How to make Chokha for Litti Wash brinjals and tomatoes then fry them. Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Put the chopped spices, salt, oil and mix properly. Brinjal Chokha is ready.  If you prefe garlic and onion then peel 5-6 cloves of garlic then finely chop them. Peel 1 onion, chop it finely and mix these with brinjal.

Aloo ka Chokha Peel 4-5 boiled potatoes break them into small pieces, add chopped ginger, green chillies, green coriander, red chilly powder and salt to it then mix well. Aloo ka Chokha is ready.

Serve Put Chokha in a bowl, dip hot Litti in melted Ghee, Litti can also be broken at the centre and then dipped. Serve with Chokha, green coriander chutney and eat.

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Kachori is a very famous savoury recipe in India. A Crispy outer layer and spicy tangy filling make it so tasty and delicious that it doesn't need any accompany with it. It is normally made with different types of stuffing sometimes dry or sometimes wet stuffing with veggies or paneer or cheese. We made dry kachori using dry fruits and powdered lentil. Best thing is it can be stored as long as for a month unlike wet kachori.

Try out my recipe to make Dry Fruit Kachori, you can also pack them in a nice box and gift it to your relatives and friends!!!

Preparation/soaking Time : 2 hours

Cooking Time : 1 hour

Makes: 25 kachories

Ingredients:

For dough: All purpose flour - 1 cup whole wheat flour - 1 cup Salt as per taste Oil - 3 tbsp. Water as needed For filling: Yellow Moong Dal- 1/2 cup Sev - 1/2 cup (readymade gramflour vermicili) Cashew - 12 nos. roughly chopped Raisins - 12 nos Almond - 12 nos Roughly chopped Sesame seeds - 1 tsp Date Tamarind Paste - 1 tbsp. Jaggery - 1 tbsp. grated Oil - 1 1/2 tbsp. Fennel seeds - 1 tsp (Roasted) Coriander seeds - 1 tsp (Roasted) Chili powder - 2 tsp Garam masala - 1 tsp Dry mango powder - 1 tsp Coarse black pepper powder - 1/2 tsp Hing a pinch Salt as per taste Oil for frying

Method:

Dough :

In a mixing bowl add all ingredient for making dough except water. mix well and form a smooth dough. cover it with damp cloth and keep aside.

Filling :

Soak moong dal in boiling water for 1 hour. Drain out water and spread dal in a kitchen towel and let it dry completely.

once dal is dry completely roast it in a pan. roast fennel seeds and coriander seeds as well one by one if not done.

Add roasted dal, fennel seeds, coriander seeds and sev in a grinder pot. Grind them together and make a coarse powder.

Heat the oil and add chopped cashew, almond, raisins and sesame seeds. roast for a minute.

Add hind, date tamarind paste, jaggery, chili powder, dry mango powder, garam masala, pepper powder and salt. Mix well cook for a minute. 

Finally add grinded powder and mix well. filling is ready. Do taste test and adjust spices as per your taste. as this mixture should have prominent taste of spicy, tangy flavour. 

How to Proceed :

Divide the dough in a 25 lemon size balls.

Take one ball and roll out in a small thick poori.

Take 1 tbsp. of stuffing mixture and put in a centre of the poori. Cover the poori properly and give it a ball shape. Make sure there are no cracks in ball.

Repeat the same process and make all kachories ready.

Deep fry all kachories in slow to medium heat until they turn golden pink. keep moving them in between to cook evenly. 

Drain on kitchen paper. Let it cool at room temperature.

Store in air tight container. It can be stored as long as one month in shelf.

Note:

Instead of Sev you can use Haldiram aloo bhujia or Gathiya. If nothing is available use roasted gramflour.

always fry it in slow flame to cook evenly, if cooked in high flame inner layer will be uncooked and kachori will become soggy.

To overcome above problem I baked all kachori at 150 degree C for 15 minutes to cook evenly. Then shallow fried to make it more crispy and also consumes less oil.

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A chocolate sponge cake became a delicious lava chocolate, with melted chocolate inside, still warm and with perfect texture and taste.

Makes 4 Chocolate Lava Cakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

5 tbsp butter

3.5 oz dark chocolate (this is one standard chocolate bar)

2 extra large eggs

1 extra large egg yolk

3 tbsp sugar

3 tbsp flour

2 tsp cocoa powder

pinch of salt

powdered sugar as needed

Preparation:

Melt the butter and chocolate together over a double-boiler, or microwave for a short time. Stir to combine. Whisk together the eggs and sugar until the mixture is light yellow in color, and the sugar is dissolved. About 3 minutes.  Stir the warm chocolate mixture into the egg mixture and whisk until combined. Sift in the flour, cocoa, and salt. Fold in with a spatula until combined. Spoon into 4 buttered 5-oz ramekins, and tap on the table to settle any air bubbles. Refrigerate for 30 minutes.  Preheat oven to 425 degrees F. Place ramekins in a baking dish and add water until it is halfway up the sides. Bake for 15 minutes. Dust with powdered sugar and serve warm. The cakes can be turn out, or served in the ramekins.

Note: Put a little ice cream on the top and the cake tastes like magic.  

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The Ragi Rava Idli recipe is a healthy preparation of the traditonal Rava Idli that is made with just Semolina. In this Ragi Rava Idli recipe we have combined the ragi flour, also known as the finger millet flour along with semolina (rava) and spiced it up green chillies, mustard and curry leaves. Its a super simple recipe that can be served along with Tomato Chutney and also Idli Milagai Podi.You can also prepare this as a  school lunch box because kids love it.

Lets dive right in to see how to make the Ragi Rava Idli Recipe

Ingredients

1 cup ragi flour | finger millet flour

1 cup rava | fine semolina

1 cup yogurt

2 green chillies, finely chopped

an inch peice of ginger finely chopped

1 teaspoon enos fruit salt or 1/2 teaspoon baking powder

1 tablespoon oil

a teaspoon of oil for seasoning

1 sprig of curry leaves, finely chopped

1 teaspoon mustard seeds

salt to taste

a small bunch of finely chopped coriander leaves

Method

Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1 cup). Allow the mixture to rest for 10 to 15 minutes.

Heat oil in a pan; add in the mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.

After the batter has rested for 15 minutes; stir in any additonal water if the batter is become too think, it should fall thick and not in blogs. Next add in the seasoning, green chillies, ginger, enos fruit salt and the tablespoon of oil. Stir well to combine.

Preheat a steamer with water.

Pour the Ragi Rava Idli batter into the idli mold cavities. Place into the preheated steamer and steam the rava idli's for 10 minutes until a tester inserted in the center comes out clean.

Once steamed, remove the Ragi Rava Idli from the steamer and keep aside for 5 minutes. Sprinkle some water over the idli's so they come out clean when you take them out of the cavities. Use a spoon to run through the sides of the cavities to remove idli's.

Serve the Ragi Rava Idli's with Tomato Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box

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Oats Dosa Recipe-Instant Oats Dosa

We all know that oats is a very healthy and nutritious food. Oats has many vital nutrients such as vitamins, fiber and minerals. If you are bored of having oats porridge everyday, for a change you can make this dosa. The advantage is that, you do not have to grind or plan ahead as you do for a regular dosa. This dosa can be made in a jiffy. 

Makes 4 Dosas

Ingredients 

Oats - 100 grams ( I used saffola oats) (approximately 1 cup) Rice flour - 2 tbsp Rava/Sooji - 2 tbsp Buttermilk - 1/4 cup Green Chilli - 1 finely chopped Coriander leaves - 1 tbsp finely chopped Cumin/jeera seeds - 1 tsp Pepper powder - 1/4 tsp Salt as required

Sesame seed oil for making dosa Preparation

Dry grind the oats just for a few seconds.

Method

1.Mix all the above ingredients except oil, to a dosa batter consistency adding needed water. Let is sit for 15 minutes. 2.Heat a non stick tawa, pour a ladle of batter and spread it lightly in a circular motion as you do for normal dosa. Drizzle a tsp of oil around the dosa. Make small dosas otherwise, you will not be able to flip over the dosa. Keep it in medium flame and cook the dosa. Do not be in a hurry to flip over the dosa. Let it get cooked well.

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Kabab Paratha Rolls

In contrast with the main courses, there are few options for the hardcore non-vegetarians when we talk about the popular fast foods in India. Kebabs come to their immediate rescue. Kebabs are minced meat preparations generally wrapped up in paranthas and eaten as a fast food. Kebabs are popular in Uttar Pradesh particularly Lucknow. The rich flavour of the spices would make you go gaga over this dish and crave for more.

Prep Time: 10 Mins

Cook Time: 30 Mins

Serves: 6

Marinate with all given ingredients make kababs and bake for 30 min at 200 C, dum of charcoal and deep it aside.

Ingredients

·         Minced meat 1/2 kg

·         Onions 2 small chopped

·         Ginger/ garlic 1+1 tsp

·         Salt 1 tsp

·         Green chilies chopped

·         Garam masala 1/2 tsp

·         Zeera 1/2 tsp

·         Red chopped chilies 1 tsp

  Cooking Directions

·         Marinate with all given ingredients make kababs and bake for 30 min at 200 C, dum of charcoal and deep it aside.

·         Make paratha and fill it with kabab, onion rings and imlee chutney.

·         Roll out the paratha.

·         Serve with green chutney or imlee ki chutney.

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Red velvet is perfect for Valentine’s day because (a) it tastes amazing and (b) it’s red!. Sip one with your sweetie on February 14th They’re REALLY easy to make and seriously delish. We have topped ours with little heart sprinkles (you could use any sprinkle you want!).

Ingredients

2 scoops of chocolate ice cream

A half cup of full cream milk

A few drops of vanilla essence (aka vanilla extract)

Red food color

Whipped cream

Red Sprinkles

A chocolate wafer

  Method

Put the chocolate ice cream, the red food color, and the vanilla essence into a blender and blend it until it is smooth.

Pour it into a glass.

Top it with the whipped cream. Pipe it into a rosette shape right on top of the milkshake.

Put the red sprinkles on top of the whipped cream rosette.

Tips:

You can add chocolate chips into the blender.

You can put some whipped cream into the blender.

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These delectable cupcakes will melt in your mouth. Serve these delicious STRAWBERRY CUPCAKES at your next party, social, family dinner, gathering or celebration!

Makes: 12 Cup Cakes

Ingredients: 2 tbsp strawberry jam or preserves (preferably seedless for frosting) 1/4 cup chopped fresh strawberries 1/2 tsp vanilla extract 1 1/4 cups flour 1/4 tsp salt 1 1/4 tsp baking powder 3/4 cup of sugar 3 egg whites 1/2 cup of unsalted butter, softened 4 drops pink food coloring 1/3 cup milk

Instructions: Preheat oven to 350 degrees. In a small bowl, mix strawberry preserves and chopped strawberries. In another bowl, stir together flour, baking powder and salt.

In a third bowl, beat sugar and butter together until fluffy (about 3 minutes using a hand mixer). Add egg whites, vanilla, and food coloring and beat until well incorporated. Add flour mixture and milk, beating on low speed until mixed. Fold in strawberry mixture.

Fill cupcake liners in cupcake pan 3/4 full. Bake for 25 minutes, or until toothpick inserted into center of cupcake comes out clean. Let the cupcakes cool in the pan for five minutes then remove the cupcakes onto a cooling rack and let cool for 45 minutes.

Strawberry Buttercream Frosting Recipe:

Ingredients: 1/3 cup seedless strawberry jam or preserves red food coloring 3 cups powdered sugar 1 cup softened butter 1 tsp vanilla extract 2 tbsp whipping cream

Instructions: Mix together sugar and butter in a bowl with a hand mixer on low speed until well incorporated (about 3 minutes). Add the vanilla extract and whipping cream and beat on medium speed for about 1 minute. Mix in 1/3 cup seedless strawberry preserves or jam and 6 drops of red or pink food coloring.

Pipe or spread frosting onto cooled cupcakes. Garnish with fresh whole strawberries and sprinkles if desired.

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The Spicy Baked Potato Rolls recipe makes a perfect appetizer to make for the cold winter parties or tea time snack for the monsoons. These hot bread potato rolls are filled with spiced potatoes that are flavored with peanuts, green chillies, coriander and chaat masala. The rolls are not deep fried and baked making them healthy and super delicious as well

Ingredients

·         8 whole wheat bread slices, with crust removed

·         butter for greasing the breads

·         3 to 4 boiled sweet potatoes or regular potatoes, mashed

·         1 onion, finely chopped

·         a small bunch of coriander leaves or parsley

·         2 green chillies, finely chopped

·         1 green bell pepper, finely chopped

·         1/4 cup of roasted peanuts

·         1 teaspoon of roasted cumin powder

·         1 teaspoon of chaat masala powder

·         juice from one lemon

·         chilli powder to taste

·         salt and sugar to taste

  Method

·         Preaheat the oven to 200 C and grease a baking sheet with butter

·         Combine the mashed potatoes, bell peppers, onions, green chillies, coriander, cumin powder, chaat masala powder, salt, juice from one lemon and the pounded peanuts. Stir to combine all the ingredients well.

·         Using a rolling pin roll the bread slice to stretch it a bit, this we do so we can roll the bread over the filling with ease. Spoon a teaspoon of the filling towards the centre, roll it up tightly; press and seal the edges and cut the excess away. Proceed the same way with the remaining slices of bread to make the bread rolls.

·         To get crusty top we will dip the rolls in the melted butter, then roll this over the sesame seeds and place it on the greased baking sheet. Proceed the same way with the remaining rolls and place them on a greased baking sheet.

·         Place the rolls in the preheated oven and bake for about 15 to 20 minutes until the crust turns golden brown in colour.

  Source: Archana’s Kitchen

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There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances–notably citric acid, calcium, magnesium, vitamin C, bio flavonoids, pectin, and limonene–that promote immunity and fight infection.

  HOW TO DO IT: You should be using purified water and it should be lukewarm not scalding hot. You want to avoid ice cold water, since that can be a lot for your body to process and it takes more energy to process ice cold water than the warm. Always use fresh lemons, organic if possible, never bottled lemon juice. I squeeze 1/2 a lemon with each glass and I drink it down first thing before I eat a single thing, or workout, etc.

  10 Benefits to Drinking Warm Lemon Water Every Morning

  1)Aids Digestion. Lemon juice flushes out unwanted materials and toxins from the body. It’s atomic composition is similar to saliva and the hydrochloric acid of digestive juices. It encourages the liver to produce bile which is an acid that is required for digestion. Lemons are also high in minerals and vitamins and help loosen ama, or toxins, in the digestive tract. The digestive qualities of lemon juice help to relieve symptoms of indigestion, such as heartburn, belching and bloating. The American Cancer Society actually recommends offering warm lemon water to cancer sufferers to help stimulate bowel movements.

2) Cleanses Your System / is a Diuretic. Lemon juice helps flush out unwanted materials in part because lemons increase the rate of urination in the body. Therefore toxins are released at a faster rate which helps keep your urinary tract healthy. The citric acid in lemons helps maximize enzyme function, which stimulates the liver and aids in detoxification.

3) Boosts Your Immune System. Lemons are high in vitamin C, which is great for fighting colds.  They’re high in potassium, which stimulates brain and nerve function. Potassium also helps control blood pressure. Ascorbic acid (vitamin C) found in lemons demonstrates anti-inflammatory effects, and is used as complementary support for asthma and other respiratory symptoms plus it enhances iron absorption in the body; iron plays an important role in immune function. Lemons also contain saponins, which show antimicrobial properties that may help keep cold and flu at bay. Lemons also reduce the amount of phlegm produced by the body.

4) Balances pH Levels. Lemons are one of the most alkalizing foods for the body. Sure, they are acidic on their own, but inside our bodies they’re alkaline (the citric acid does not create acidity in the body once metabolized). Lemons contain both citric and ascorbic acid, weak acids easily metabolized from the body allowing the mineral content of lemons to help alkalize the blood. Disease states only occur when the body pH is acidic. Drinking lemon water regularly can help to remove overall acidity in the body, including uric acid in the joints, which is one of the primary causes of pain and inflammation.

5) Clears Skin. The vitamin C component as well as other antioxidants helps decrease wrinkles and blemishes and it helps to combat free radical damage. Vitamin C is vital for healthy glowing skin while its alkaline nature kills some types of bacteria known to cause acne. It can actually be applied directly to scars or age spots to help reduce their appearance. Since lemon water purges toxins from your blood, it would also be helping to keep your skin clear of blemishes from the inside out. The vitamin C contained in the lemon rejuvenates the skin from within your body.

6) Energizes You and Enhances Your Mood. The energy a human receives from food comes from the atoms and molecules in your food. A reaction occurs when the positive charged ions from food enter the digestive tract and interact with the negative charged enzymes. Lemon is one of the few foods that contain more negative charged ions, providing your body with more energy when it enters the digestive tract. The scent of lemon also has mood enhancing and energizing properties. The smell of lemon juice can brighten your mood and help clear your mind. Lemon can also help reduce anxiety and depression.

7) Promotes Healing. Ascorbic acid (vitamin C), found in abundance in lemons, promotes wound healing, and is an essential nutrient in the maintenance of healthy bones, connective tissue, and cartilage. As noted previously, vitamin C also displays anti-inflammatory properties. Combined, vitamin C is an essential nutrient in the maintenance of good health and recovery from stress and injury.

8) Freshens Breath. Besides fresher breath, lemons have  been known to help relieve tooth pain and gingivitis. Be aware that citric acid can erode tooth enamel, so you should be mindful of this. No not brush your teeth just after drinking your lemon water. It is best to brush your teeth first, then drink your lemon water, or wait a significant amount of time after to brush your teeth. Additionally, you can rinse your mouth with purified water after you finish your lemon water.

9) Hydrates Your Lymph System. Warm water and lemon juice supports the immune system by hydrating and replacing fluids lost by your body. When your body is deprived of water, you can definitely feel the side effects, which include: feeling tired, sluggish, decreased immune function, constipation, lack of energy, low/high blood pressure, lack of sleep, lack of mental clarity and feeling stressed, just to name a few.

10) Aids in Weight Loss. Lemons are high in pectin fiber, which helps fight hunger cravings. Studies have shown people who maintain a more alkaline diet, do in fact lose weight faster. I personally find myself making better choices throughout the day, if I start my day off right, by making a health conscious choice to drink warm lemon water first thing every morning.

 Source: http://tasty-yummies.com

[yummyindianrecipes]

KABOCHA SQUASH LENTIL CURRY

People love kabocha squash, It’s a divine, easy and healthy recipe.

  Prep time:  30 mins

Cook time:  45 mins

Total time:  1 hour 15 mins

  INGREDIENTS

·         2 cups dry brown lentils

·         4-5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash)

·         1 large yellow onion, roughly chopped

·         1 tablespoon butter

·         1 ½ cups vegetable broth

·         1½ tablespoon Massaman red curry paste

·         2 teaspoons curry powder

·         ½ teaspoon turmeric

·         1 teaspoon salt

·         ½ teaspoon cayenne pepper

·         dash of cinnamon (optional)

·         ½ cup coconut milk

·         2 large tomatoes, diced (optional)

·         Greek yogurt and rice for serving

·          

INSTRUCTIONS

·         Cook the lentils in a large pot of boiling water for 20-30 minutes. When lentils are tender, drain excess water and set aside. If making ahead, store in the refrigerator until ready to use.

·         In a nonstick skillet over medium heat, saute onion in 1 tablespoon butter. Add squash and vegetable broth. Let simmer, covered, for 10 minutes or until squash is softened. Transfer the entire mixture to a blender or food processor and puree until smooth. Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk. Stir or whisk until smooth and creamy.

·         Add cooked lentils and tomatoes. Let simmer together for 10-20 minutes and serve over rice, topped with Greek yogurt.

  NOTES

Makes about six 1 cup servings.

  Author: Pinch of Yum

Source: http://www.yummly.com

[yummyindianrecipes]

Gobhi (Cauliflower) Manchurian Recipe

Gobi Manchurian is a popular indo chinese recipe and is super delicious and tasty. Gobi Manchurian is made from Cauliflower florets also known as Gobi or Gobhi.

This Indo Chinese recipe of Gobi Manchurian pairs very well with some steamed rice or plain noodles. Also excellent with some rotis or naan.

This recipe of Gobi Manchurian has a sauce. If you are looking for a dry version of gobi manchurian then please check the notes section in the recipe details.

Prep time : 30 mins

Cook time : 30 mins

Total time : 1 hour

Ingredients

for the sauce:

1 small bunch finely chopped spring onion (scallions)

2 tsp finely chopped ginger

2 tsp finely chopped garlic

½ tbsp chopped celery

¼ or ½ tsp black pepper powder

1- 2 green chillies, finely chopped

½ or 1 tbsp soya sauce

2- 3 tbsp oil

1½ cups water

salt as required

for the batter:

1 medium gobi (cauliflower)

1 cup maida or all purpose flour

3 tbsp cornflour (corn starch)

1 tsp minced ginger-garlic or ginger-garlic paste

1 tsp soy sauce

½ tsp black pepper powder

¾ cup water or veg stock

oil for deep or shallow frying

salt as required

Instructions

preparing the florets:

Firstly clean and break the gobi in to medium sized or big florets. Boil water with salt and keep the florets in the salted water for 15-20 minutes. You can also boil the gobi for 3-4 minutes in plenty of salted water.

Drain and dry on a clean cloth.

making the batter:

Mix all the ingredients listed for batter except for cauliflower.

Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

Remove the extra oil.

making the sauce:

In the remaining oil, add chopped spring onions and stir fry till the onions turn transparent.

Add the remaining ginger, garlic, celery and green chillies and fry for a minute.

Now add the soy sauce, black pepper and salt. Add 1½ cups of water and bring to a boil.

Add 1 tablespoon corn flour to ¼ cup water and dissolve well. Make sure there are no lumps.

Gradually add the corn flour paste to the gravy and stir continuously. Keep on stirring the gravy while adding the corn flour paste.

Simmer for 2-3 minutes till the sauce becomes thick and the corn flour gets cooked.

Add the fried florets and stir. Simmer for a minute.

Garnish Gobi Manchurian with the spring onion greens & Serve the Gobi Manchurian hot with noodles or rice.

Notes

1. To add some sweet notes to the sauce, you can also add 1 or 2 tbsp tomato sauce to the gravy. 2. This recipe is for gravied gobi manchurian. You can make dry gobi manchurian by not adding water. Instead of water you add the fried florets, soya sauce, black pepper and salt. Sprinkle 1 teaspoon cornflour on the florets and stir fry for 2 minutes. Serve hot with chilli-garlic sauce or tomato sauce. 3. The dry gobi manchurian can be served as a starter or a side vegetable. 4. Fry the gobi florets in oil which is neither too hot nor warm. 5. You can substitute dry red chillies instead of green chillies. Just crush them and use. 6. You could also use fine strips of capsicum in the recipe. 7. Ajinomoto can be completely avoided in the recipe or used sparingly. 8. If you like the taste of red chilli sauce or tomato sauce, you could use these sauces too.